Pad Thai Ramen - Cooking Like Kate

Place the instant ramen noodles in a microwave-safe bowl. Add 2 cups of chicken broth to the bowl.
1 pack instant ramen noodles, 2 cups chicken broth
Microwave the noodles and chicken broth for 3-4 minutes or according to the instructions on the noodle package until the noodles are cooked.
While the noodles are cooking, in a separate microwave-safe bowl, mix together peanut butter, soy sauce, sesame oil, minced garlic, grated ginger, and sriracha sauce.
2 tbsp creamy peanut butter, 1 tbsp soy sauce, 1 tsp sesame oil, 1 clove garlic, 1/2 tsp ginger, 1 tsp sriracha sauce
Microwave the peanut mixture for 1-2 minutes, stirring halfway through, until it forms a smooth and well-combined broth.
Once the noodles are cooked, drain the excess chicken broth, keeping about 1/4 cup for the broth. Add the noodles to the peanut broth. Mix well to coat the noodles in the sauce. Add a little broth to the sauce if needed.
Top the ramen with chopped cilantro, lime juice, chopped peanuts, and sliced avocado.
1 tbsp lime juice, 1/4 cup cilantro, 1/4 cup peanuts, 1 ripe avocado

In a pot, bring 2 cups of chicken broth to a boil. Add the instant ramen noodles to the boiling chicken broth. Cook the noodles according to the package instructions until they are tender.
1 pack instant ramen noodles, 2 cups chicken broth
In a separate saucepan, combine peanut butter, soy sauce, sesame oil, minced garlic, grated ginger, and sriracha sauce.
2 tbsp creamy peanut butter, 1 tbsp soy sauce, 1 tsp sesame oil, 1 clove garlic, 1/2 tsp ginger, 1 tsp sriracha sauce
Heat the mixture over medium heat, stirring until the peanut butter is melted and the ingredients are well combined. Simmer for a few minutes to let the flavors meld.
Add the cooked noodles to the sauce and toss until the noodles are well coated. Add a little broth to the sauce if needed.
Top the ramen with chopped cilantro, lime juice, chopped peanuts, and sliced avocado.
1 tbsp lime juice, 1/4 cup cilantro, 1/4 cup peanuts, 1 ripe avocado